Chinese Eggs and Tomatoes
Experience the comforting flavors of home-style Chinese Eggs and Tomatoes, a classic stir-fry dish that combines fluffy scrambled eggs with the juicy tang of simmered tomatoes. This quick and easy recipe is a harmonious balance of savory, sweet, and umami flavors, enhanced by a hint of soy sauce and a sprinkling of green onions. Perfect for busy weeknights, it comes together in just under 20 minutes, making it an ideal choice for a wholesome meal. Enjoy this versatile dish as a light main course served over steamed rice or as a vibrant side dish to complement your favorite Chinese-inspired spread. Its simplicity, affordability, and rich flavor profile make this recipe a beloved staple in Chinese kitchens—and soon, yours too!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces eggs
- 3 medium tomatoes
- 2 stalks green onions
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons water
Instructions
Wash the tomatoes and green onions. Dice the tomatoes into medium-sized chunks and set them aside. Finely chop the green onions, separating the white parts from the green parts.
In a medium-sized bowl, crack the eggs and add 1/2 teaspoon of salt. Beat the eggs until smooth and set aside.
In a small bowl, mix 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of soy sauce, and 2 tablespoons of water. Set aside this sauce mixture.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat. Once the oil is hot, pour in the beaten eggs. Let them cook for about 30 seconds, then gently stir to form large, soft curds. Remove the scrambled eggs from the pan while they're slightly undercooked and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the white parts of the green onions and sauté for 20-30 seconds until fragrant.
Increase the heat to medium-high and add the diced tomatoes to the pan. Stir-fry for 2-3 minutes until the tomatoes begin to soften and release their juices.
Pour the sauce mixture into the pan with the tomatoes. Stir well and let it simmer for about 1 minute to allow the flavors to combine.
Return the scrambled eggs to the pan and gently fold them into the tomato mixture. Cook for another 1-2 minutes, allowing the eggs to absorb some of the sauce.
Sprinkle the green parts of the green onions on top for garnish.
Serve hot as a main dish over steamed rice or as a side dish.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.7 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
